Pastries

Custard Powder Hot Process (1Kg) - Flavors And Chefs

White powder mixBasic recipe : Hot cream 75 g - Milk 1L - Sugar 250 g - Egg 2 whole or 4 egg yolks1 kg of hot cream makes it possible to garnish approximately 230 eclairs (80 gr/eclair)

Pure Hazelnut Paste (1kg) - Flavors And Chefs

Hazelnut 100%Use: sweetened or salted culinary preparations . No GMO, no ionizing treatment

Sf002 Half Round (¯70 H35mm) - Silikomart

Sf004 Half Round (¯50 H25mm) - Silikomart

Fondant Blanc Tradition (7kg) - Flavors And Chefs

White pasteSugar, glucose syrup, water

110683 - Piping Bags Conik EssentielÊ (85Mµ, 300X540mm) - C100 - Flavors And Chefs

Galette Pure Butter Paris In Iron Box (300G) - La Mère Poulard

Chickpea Flour (1kg) - Cff Rungis

Mini Pain Au Raisin (30g x 260pcs) - Bridor

Defrost ~20 minutes, baking 15-20 minutes at 165oC - 170oC

Pistachio Paste Cresco (1kg) - Flavors And Chefs

Croissant Fine Butter Individual Bags (60g)*6 - Bridor

38204 - Pain Au Chocolat Fine Butter Individual Bags (70G)*6 - Bridor

Neutral Peta Crispy (700G) - Sosa

Raspberry Crispy Wet Proof (400G) - Sosa

Maltosec Sosa (500G) - Sosa | EXP 02/05/2025

Kappa Gum Sosa (600G) - Sosa

Inverted Sugar Sosa (1.4kg) - Sosa

Prosespuma Hot Process Without Milk (500G) - Sosa

Prosespuma Cold Process Without Milk (700G) - Sosa

Granulated Orange Zest Frz Iqf (500G) - Ponthier

Round Tart Shell Sweet (4.3Cm, 14G) - (C200) - C'Est Bon

Round Tart Shell Savory (4.3Cm, 14G) - (C200) - C'Est Bon

Round Tart Shell Sweet (8Cm, 35G) - (C80) - C'Est Bon

Round Tart Shell Cocoa (8cm, 35G) - (C80) - C'Est Bon